Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties

Abstract

Iron is an essential micronutrient in the metabolism of almost allliving organisms; however, its deficiency is well documented especiallyin pregnant women and in children. Iron salts as a dietary supplementhave low bioavailability and can cause gastrointestinal discomforts.Iron enriched yeasts can provide a supplementation of this micronutrientto the diet because this mineral has a better bioavailability whenbonded to yeast cell macromolecules. These yeasts can be used as feedsupplement for human and animals and also as baker's yeast. Baker'syeast Saccharomyces cerevisiae was cultivated in a reactor employingyeast media supplemented with 497 mg ferrous sulfate.L-1, and theresultant biomass incorporated 8 mg Fe.g(-1) dry matter. This biomassmaintained its fermenting power regarding both water displacemeasurement through carbonic dioxide production and bakerycharacteristics. The bread produced using the yeast obtained bycultivation in yeast media supplemented with iron presented six timesmore iron than the bread produced using the yeast obtained bycultivation without iron supplementation.